Grease and line a brownie tin
Pre-heat oven to 100 degrees
30 minutes, plus 24 hours to refrigerate
2 cups of puffed millet
1 cup of sesame seeds
1 cup of pepitas
1 cup toasted coconut
1 cup of toasted, chopped nuts
1 cup toasted, whole almonds
1 cup of dried apricots, chopped
1 cup of dried figs, chopped
1 cup tahini
1 cup raw honey
1 cup maple syrup
1 cup LSA
250 gm dark chocolate
Warm all the dry ingredients (except the fruit) on a tray in the oven for 30 mins @ 100 degrees, this will toast all the ingredients that are listed as toasted above. When lightly toasted transfer to a large bowl.
In a pot on the stove heat together the sticky mix, but be careful not to burn or overheat.
Once the sticky mix in the pot is combined, pour over the dry mix and stir to combine.
Press into lined tin and refrigerate for 24 hours. The longer you leave it in the fridge the harder it will set.
When ready to cut up, remove from the tin and cut into small squares.
Melt a 250 gm packet of dark chocolate over a water bath and dip the sticky squares into the chocolate to cover the base, drizzle what you have left over the top.
Recipe from Melanie Kean